What is Turducken?

Turducken is a dish that combines everyone’s favorite holiday poultry—turkey, duck, and chicken. Each of the three birds is deboned, and then the chicken is stuffed inside the duck, which is then stuffed inside the turkey. There are layers of various dressings and seasonings between the birds. The final dish can weigh more than 15 pounds and feed as many as 25 people. This specialty cuisine has grown in popularity in Louisiana over the last few decades and is attracting attention from many areas outside the state. Turducken is available for purchase through many Louisiana butchers, and some retailers are able to ship nationwide.

The History of Turducken

The exact story of how the first turducken came to be isn’t clear. There are several variations of the story that credit different inventors, but the practice of stuffing whole animals with other animals has existed for centuries. In the specific case of the turducken, many credit Hebert’s Specialty Meats in Maurice, Louisiana. Nicknamed “the home of the deboned chickens,” Hebert’s Specialty Meats has been selling turducken for more than 25 years, and during the holiday season, Hebert’s Specialty Meats sells up to 200 turduckens every day. Chef Paul Prudhomme brought the turducken to the national stage in the 1980s and trademarked the term in 1986.

Turducken Tips

• Thaw completely.

• Let stand at room temperature 1 hour before cooking.

• Baste with melted bacon drippings.

• Tuck wings under to protect them from over-browning.

• Use a thermometer. The center must be cooked to 165°.

Where to find turducken and other #OnlyLouisiana specialties and gifts

Hebert’s Specialty Meats 
Big Easy Foods

The Oyster Bed 

This grill- and oven-safe product is the perfect way to cook oysters, and they also make steak beds!

Konriko Rice

Treat yourself to quality rice produced by the oldest rice mill in America.

Conrad Rice Mill
Cajun Grocer 

Slap Ya Mama

This collection of Cajun seasoning blends will add spice to any Louisiana dish.

Slap Ya Mama
Teet’s Food Store 

Boudin

This Cajun specialty comprised of pork, rice, and seasoning in a sausage casing is known for satisfying cravings.

T-boy’s Boudin 
Billy’s Homemade Boudin & Cracklins

Tabasco

Celebrating 150 years of bringing heat to your table, there’s never been a better time to try this hot sauce.

Tabasco
New Orleans Cajun Store

Steen’s 100% Pure Cane Syrup

Whether used in pecan pies, served on top of biscuits, or in another family recipe, this preservative-free syrup is sure to please.

Steen’s Syrup 
Cajun Wholesale 

Turducken and Sausage Gumbo
Yields: 10 servings
 
Ingredients
  • 1 pound andouille sausage, cut into ¼-inch-thick slices
  • Vegetable oil
  • ¾ cup all-purpose flour
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 stalks celery, sliced
  • 2 quarts chicken stock, hot
  • 4 cups chopped cooked turducken
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 2 teaspoons Creole seasoning
  • ½ teaspoon dried thyme
  • ½ to 1 teaspoon hot sauce
  • 4 green onions, sliced
  • Filé powder (optional)
  • Hot cooked rice
  • Garnish: chopped green onion, parsley, sausage
Instructions
  1. In a large Dutch oven, cook sausage over medium heat, stirring constantly, until browned, about 5 minutes. Remove sausage using a slotted spoon, and let drain on paper towels. Transfer drippings to a heatproof liquid measuring cup. Add enough oil to drippings to measure ¾ cup.
  2. Add oil mixture to Dutch oven, and heat over medium heat. Add flour; cook, stirring constantly, until a chocolate-colored roux forms, 20 to 25 minutes.
  3. Add onion, bell pepper, and celery; cook, stirring frequently, until tender, about 8 minutes. Using a wooden spoon, scrape browned bits from bottom of Dutch oven. Gradually add stock, and bring mixture to a boil. Add sausage, turducken, garlic, bay leaves, Creole seasoning, thyme, and hot sauce, stirring to combine. Reduce heat to low; simmer for 30 minutes, stirring occasionally.
  4. Stir in green onions; cook until onions are wilted, about 15 minutes. Discard bay leaves. Sprinkle with filé powder, if using. Serve over hot cooked rice. Garnish with green onion, parsley, and sausage, if desired.

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